Food Recipes Bread Pull-Apart Rosemary-Garlic Bread 4.4 (5) 4 Reviews Made to share, this rosemary garlic bread is perfect for bakers of all skill levels. The most challenging part is waiting 30 minutes for it to cool before digging in. By Anna Theoktisto Anna Theoktisto Anna Theoktisto is a recipe tester and developer. Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes and writing have appeared in over 10 nationally distributed print publications, as well as on various digital platforms. When not in the kitchen, Anna enjoys hiking with her son, husband, and two dogs, and fostering puppies for a local animal rescue group. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photo by Will Dickey / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey Active Time: 20 mins Total Time: 3 hrs 45 mins Servings: 6 Pockets of grated Parmesan cheese, fresh rosemary, and plenty of butter infuse each layer of this garlic pull-apart bread, flavoring the loaf from the inside out. Just barely sweet, the nearly effortless homemade dough comes together in mere minutes in a stand mixer. As you make the dough, there are two things to keep in mind to maximize the effectiveness of the yeast. First, when you add the flour, sugar, yeast, and salt to the mixer bowl, take care to initially keep the yeast and salt separate. If yeast comes in direct contact with salt, the yeast could be inhibited; the flour acts as a buffer between the two once you start mixing. Second, don't heat your milk past 130°F — anything warmer will begin to kill the yeast. Ingredients Dough 2 1/4 cups (about 9 5/8 ounces) all-purpose flour, plus more for work surface 2 tablespoons granulated sugar 2 teaspoons instant or quick-rising yeast (such as Fleischmann's Rapid-Rise, from one [1/4-ounce] envelope) 1 1/2 teaspoons kosher salt 2/3 cup whole milk, warmed 3 tablespoons unsalted butter, softened Filling and topping 3 ounces (6 tablespoons) unsalted butter, softened 3 ounces Parmesan cheese, grated (about 3/4 cup) 2 tablespoons finely chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh rosemary 1 large garlic clove, grated on a Microplane 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1 tablespoon unsalted butter, melted 1/2 teaspoon flaky sea salt Directions Make the dough Julia Hartbeck Gather the ingredients. Julia Hartbeck Place flour, sugar, yeast, and salt in bowl of a stand mixer fitted with the paddle attachment. Julia Hartbeck With mixer running on low speed, beat in warm milk and butter until just combined, 30 to 45 seconds. Remove paddle attachment from mixer; attach dough hook. Beat on medium speed until dough is smooth and elastic, about 6 minutes. Transfer dough to a medium bowl coated with cooking spray. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour, 30 minutes. Meanwhile, make the filling Julia Hartbeck Stir together butter, Parmesan, parsley, rosemary, garlic, salt, and pepper in a small bowl until well combined. Set aside. Julia Hartbeck Punch dough down in bowl and transfer to a lightly floured work surface. Divide dough evenly into 12 pieces (about 1 1/2-ounce; 3 tablespoons each). Julia Hartbeck Flatten each piece into a 4-inch-round disk (doesn't need to be perfectly round). Julia Hartbeck Spread about 1 tablespoon filling onto 1 side of each disk. butter and sprinkle with sea salt. Julia Hartbeck Stack disks, cheese side up, on top of each other. Julia Hartbeck Turn stack of dough onto its side and place in an 8 1/2- x 4 1/2-inch loaf pan coated with cooking spray. Slightly separate disks in loaf pan. Cover with plastic wrap and let rise until almost doubled in size, about 45 minutes. Preheat oven to 325°F. Julia Hartbeck Bake loaf in preheated oven until golden brown, 45 to 50 minutes, covering loosely with aluminum foil if needed to prevent overbrowning. Transfer loaf pan to a wire rack and let cool 10 minutes. Julia Hartbeck Invert loaf onto wire rack, turn upright, and let cool about 20 minutes. Brush with melted butter and sprinkle with sea salt. Rate It Print